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Shizuoka Business Trip #4!
Today we had a bottle of Suginishiki purchased at a liquor store in Fuji City.
The aroma is mild 😀 The taste is full with gentle sweetness and refreshing acidity 😊The sweetness, umami and acidity are well balanced and it seems to be a delicious sake both at room temperature and warmed up 😘.
The 4th picture is the Hamamatsu Gyoza🥟 fried rice set from Gomi Hatchin🥟 which I learned from Maqchi😋🤩 😀The grilled dumplings were crispy and the inside was juicy and delicious🥟.
Good morning, Maechen 😃!
You are a Shizuoka information channel 🤗Oh! Hamamatsu Gyoza🥟 looks delicious too😋!
I'll be sure to check out your Shizuoka Sake 👋!
Hot sake drinking comparison No. 5, Part 2
The best of the store where we bought it
This is a true "heated up" sake! The taste is addictive!
Wife's bottle is here
My daughter had a special bottle and the result was as expected!
Fujieda City.
The color is yellowish, and the taste, typical of junmai sake, develops on the palate. However, the after-drinking feeling is good without being clingy, which is typical of Shizuoka sake.
My impression is that it is a beautiful sake. It has a thin sweetness and acidity. There are six sake breweries in the Shida area of Shizuoka Prefecture, and all of them have a beautiful sake quality. Kikuizui, Hatsukame, Isojiman, and so on. It can be heated by heating it up in a microwave oven without losing its flavor.
1320 including tax
The first bottle opened in the new year is my favorite Sugi-Nishiki.
From room temperature. Slightly nutty aroma, nuttiness and minerality are a bit thin on the palate. The overall impression is also watery. The unique caramel-like sweetness does not appear, and the sourness slowly fades away.
It is left at room temperature for about two weeks to warm up. The flavor has opened up considerably. The acidity is quite noticeable. There is still a nutty minerality, and a hint of sweetness (not necessarily fruity) hidden by the acidity, but it is dry. The sweetness is hidden by the acidity (fruitiness), but it is also dry.
It is also good at 50°C. Perhaps due to the fact that it was once fired, there are some changes after opening the bottle, and it is even better when it is warmed. It is still young, but the character of Sugi-Nishiki can be seen.
6 at a Japanese restaurant in Shizuoka City.
They said it is a rich and umami sake and goes well with the sauce pulled from the bottom.
The fish was so succulent it was almost too good to swallow. The fish was so thick, it was almost too good to swallow.
Two glasses of wine were served on the way.
At a Japanese restaurant (4) It has an aroma and strong umami for a pure rice. They said it goes well with the aroma and umami of the bowl. By the way, this sake is for Junmai.
*Cooking memo ➡︎ Datsu, a fish that has only recently begun to be used. It is said that the fish is brought to the fishing port alive, so the meat is firm and tasty.
The bowl is made of Wajima-nuri lacquerware with a crane pattern. It is a very nice gesture to wish you a good year in the coming year.
